Roasted Root Vegetable Salad

Made with butternut squash, parnsips, carrots, and turnips, Roasted Root Vegetable Salad is a colorful complement to your meal. This side is a great choice for a potluck or a party because it is served at room temperature.

Preparation

1. Preheat oven to 425°.

2. Combine first 5 ingredients in a large bowl; add 2 tablespoons oil, 3/8 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat; arrange in a single layer on a large jelly-roll pan. Bake at 425° for 40 minutes or until vegetables are browned and tender, stirring every 10 minutes. Remove from oven; cool to room temperature.